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Mysore – Part III

For the next few months this is going to be my last report from Mysore.

On our last night here at The Regaalis Hotel we had ordered 3 different dishes from Executive Chef Aga and for me it was

Zaffrani Kajuwala Murgh

500 g boneless chicken

50 g Amul cheese (or mild cheddar)

50 g Amul cooking cream

05 g green cardamom powder

Some chopped coriander leaves

01 tsp white pepper powder

15 g ginger paste

15 g garlic paste

100 g hung curd (thick yoghurt)

50 g cashew nut paste

To taste salt

1-2 nos green chilly, chopped

Method of Preparation:

Cut the chicken into small pieces and marinate with ginger, garlic, cheese, hung curd and chopped coriander, green chilly and the cooking crème. Check seasoning.

Allow chicken to marinate for about 1 hour.

Cook the marinated cubes of chicken on a skewer in a clay pot oven (or under a grill, turning frequently) until 3/4th done.

Cashew Base Gravy:

100 g whole cashew nuts

2-3 nos green chilly

50 g sliced onions

30 ml Ghee or Oil

15 g ginger paste

15 g garlic paste

100 g yoghurt

To taste salt

05 g white pepper powder

1 pinch of saffron strands

2-3 nos green cardamom, whole

Method of preparation:

Soak and puree the cashew nuts in warm water.

Empty the paste in to a container.

Take some water in a pan, add the sliced onion and green chillies and cook until soft and opaque. Puree the mix once cold. Keep the puree aside.

Take some oil or ghee (clarified butter) in a pan, add the pureed onion, saute for 2 to 3 minutes and add the ginger and garlic paste, cashew nut paste, green cardamom powder, add a cup of water (200 ml). Continue to cook on a slow flame for the next 10 to 20 mins or until the oil starts to separate from the gravy and begins to ‘float’. Add the saffron strands, previously soaked in milk for at least 10 to 15 minutes, and check for taste and seasoning. Keep gravy aside.

Mix the Murgh Malai kebab in to the cashew gravy and cook for another 2-3 minutes. Garnish with fresh crème, fresh coriander and cashew nuts. Sprinkle some saffron strands on top.

Zaffrani Kajuwala Murgh is now ready to be enjoyed with oven fresh Parantha or steamed rice.

This is, as you can see, quite a rich dish. But do not try and cut out the cashew nuts, or the dish becomes something quite different. And once in a while I like to indulge – but I assure you, there is no space for pudding or ice cream left afterwards!

So, and as I bid you ‘farewell’ for today from this ancient city of Mysore, I leave you with just a few pictures until next time. We have already earmarked a whole day at the Royal Palace and its surroundings and I know that Andrea will be only too happy to show you around.

thanks Greg, to be honest I had to google ‘etouffee’ since it sounded familiar. When I lived in Trinidad (W.I.) we had something similar made with our land crabs, which used to invade one of our terraces occasionally, lol (no, it’s not a joke!), but I prefer this indian chicken dish here.

Hello there! Wow… your site is pretty much my curried version of heaven! I absolutely love authentic curries but I’ve been struggling to find recipes that actually produce authentic versions of Indian dishes. I’m definitely going to try some of the recipe versions on your blog… I love that you’ve actually sourced them from Indian chefs during your travels! Thanks for sharing such beautiful snapshots of your life with us. I actually discovered your site through the ‘Best Moment Award’ page, as we have both recently been nominated. Thanks again, and I’ll be back to visit your site regularly from now on! x

Namaskaram, Laura. Thanks for your kind comments. In fact, the best of all “Indian Chefs” shares his life with me – my husband! And yes, I too, like most people, often “mix-and-match” whilst cooking, but on the whole, I try to stick to the original recipe (I might just up the chilly to suit our TASTE, lol). I hope to see you here soon again. Carina